My 100th recipe!
An adaptation from a Cook's Illustrated recipe. The original called for a 1/2c dried fruit (cherries, cranberries or apricots) but we went with a simpler option which turned out nicely.
Ingredients:
1 pound pork tenderloin (silver skin removed) cut into 1" thick medallions and pounded to 3/4" thick
2 Tbs olive oil
1/3 cup port
2/3 cup chicken broth
2 tsp minced fresh rosemary
Salt and pepper the pork medallions on both sides. Heat olive oil in large heavy frying pan over medium-high heat until shimmering. (Don't crowd the pan. Cook in batches if necessary.) Brown pork for 2-3 minutes per side until almost opaque on the sides and firm. Transfer to plate and tent with foil.
Add port to frying pan and reduce, scraping browned bits from pan into sauce. Boil, cooking until reduced to about 2 Tbs. Add broth, rosemary and any accumulated juices from resting pork. Increase heat to high and boil, stirring, until the consistency of maple syrup - about 2 minutes. Adjust salt and pepper.
Reduce heat to medium, return pork to pan and turn over coating in sauce. Bring pork back up to heat and serve immediately, spooning sauce over meat.
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